Follow along with Simply Cookin' Chef Mitzi Stinson as she shows you how to make warm Chuckwagon Chili Mac for a cold winter night.
This dish combines chili, a favorite among adults, with kid-friendly macaroni and cheese. The result is a dish worth raving about.
Add 2T chopped fresh cilantro to jazz the dish up or substitute Kraft Supermac for the original macaroni and cheese dinner to boost nutritional value.
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 6 servings, about 1 cup each
Recipe courtesy Kraft Foods
1 pkg. (7-1/4 oz.) Kraft macaroni & cheese dinner
1/4 cup milk
4T butter or margarine
1 lb. extra lean ground beef
1T chili powder
1 tsp. ground cumin
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (16 oz.) kidney beans, drained
1/3 cup Breakstone's reduced fat or Knudsen light sour cream
1/3 cup Kraft 2% milk reduced fat sharp cheddar cheese
Prepare macaroni & cheese dinner as directed on package, using light preparation directions if desired.
Meanwhile, brown meat with chili powder and cumin in large nonstick skillet on medium heat.
Add tomatoes with their liquid and the beans; simmer 3 minutes, stirring occasionally.
Stir in prepared dinner; cook 3 to 5 minutes or until heated through, stirring occasionally.
Top with sour cream and cheese.
